Why Make This Recipe
Cinnamon Swirl Pumpkin Bread Mini Loaves are perfect for autumn, giving you the warm and cozy flavors of pumpkin, cinnamon, and spices. These mini loaves are easy to bake and make for a delightful treat or gift. They fill your kitchen with a wonderful scent and can be enjoyed with coffee or tea for breakfast or a snack. The convenience of mini loaves also makes them great for sharing with friends and family!
How to Make Cinnamon Swirl Pumpkin Bread Mini Loaves
Ingredients
- 1 large egg
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (light or dark)
- 1/2 cup pure canned pumpkin
- 1/4 cup canola oil (or any neutral oil)
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 2 to 3 tablespoons cinnamon sugar (use 3/4 teaspoon cinnamon for every 1 tablespoon of sugar)
Directions
- Preheat the oven to 350°F. Adjust the oven rack to the middle position.
- For mini loaf pans, lightly grease the pans and line them with parchment paper. Make sure the paper hangs over the sides to lift the bread out easily. If using a brownie pan, line 5 of the wells with 1-inch strips of parchment that also hang over the sides.
- In a medium mixing bowl, combine the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla. Whisk until smooth.
- Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients. Whisk until there are no dry streaks left. Tip: To sift, set a fine mesh strainer over the bowl with wet ingredients, add the dry ingredients into the strainer, and sprinkle over the batter.
- Scoop equal amounts of the batter into the prepared baking pan(s). Spoon a generous amount of cinnamon sugar over the top. Gently swirl it with a toothpick or knife.
- Bake: For the brownie pan, bake for 20 to 23 minutes. For 2 mini loaf pans, bake for 28 to 30 minutes, or until a toothpick inserted in the middle comes out mostly clean.
- Allow the pumpkin bread to cool in the pan on a wire cooling rack for 10 to 15 minutes. Then lift the bread out to cool completely on the rack.
How to Serve Cinnamon Swirl Pumpkin Bread Mini Loaves
These mini loaves can be enjoyed warm or at room temperature. You can slice and serve them as they are, or spread some butter on top for extra flavor. They pair beautifully with a cup of coffee or warm cider, making them a perfect addition to your fall brunch table.
How to Store Cinnamon Swirl Pumpkin Bread Mini Loaves
To keep your mini loaves fresh, store them in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate them for up to a week or freeze them for up to three months. If freezing, make sure to wrap them tightly in plastic wrap and aluminum foil to prevent freezer burn.
Tips to Make Cinnamon Swirl Pumpkin Bread Mini Loaves
- Make sure your canned pumpkin is pure and not pumpkin pie filling for the best results.
- For added moisture, you can substitute applesauce for part of the oil.
- If you love nuts, consider adding chopped walnuts or pecans for extra crunch!
- Adjust the cinnamon sugar amount based on how sweet you like the top to be.
Variation
You can easily make this recipe gluten-free by using a 1:1 gluten-free flour blend instead of all-purpose flour. Additionally, if you want a different flavor, try adding chocolate chips or dried cranberries to the batter.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but make sure it is pureed and not overly watery.
2. How do I know when the bread is done?
The bread is done when a toothpick inserted in the center comes out mostly clean, with a few moist crumbs attached.
3. Can I make this recipe into a full-sized loaf?
Yes, you can pour the batter into a standard loaf pan and bake it for approximately 50-60 minutes, checking for doneness with a toothpick.
Cinnamon Swirl Pumpkin Bread Mini Loaves
Delightful mini loaves filled with warm pumpkin and cinnamon flavors, perfect for autumn treats.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 large egg
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (light or dark)
- 1/2 cup pure canned pumpkin
- 1/4 cup canola oil (or any neutral oil)
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 2 to 3 tablespoons cinnamon sugar (use 3/4 teaspoon cinnamon for every 1 tablespoon of sugar)
Instructions
- Preheat the oven to 350°F and adjust the oven rack to the middle position.
- Lightly grease mini loaf pans and line them with parchment paper, allowing it to hang over the sides.
- In a medium bowl, combine the egg, granulated sugar, brown sugar, pumpkin, oil, and vanilla. Whisk until smooth.
- Sift the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients and whisk until smooth.
- Scoop equal amounts of the batter into the prepared pans and sprinkle with cinnamon sugar. Swirl gently with a toothpick or knife.
- Bake in the oven: For a brownie pan, bake for 20-23 minutes; for 2 mini loaf pans, bake for 28-30 minutes, or until a toothpick comes out mostly clean.
- Allow the bread to cool in the pan for 10-15 minutes, then cool completely on a wire rack.
Notes
Can be enjoyed warm or at room temperature. Great for gifting or sharing. Store in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini loaf
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg